Overnight Yeasted Waffles
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A bit of nighttime prep helps make this breakfast classic nice and fluffy the next morning.
It’s day 2 of Brunch Week (AKA Hangover Week) here on Big Flavors, and what could be more perfect for brunch than a new waffle recipe?
It’s no secret that my family loves waffles. In fact, we recently had to replace our vintage waffle maker with a new one because it finally went kaput. We made a bold decision going from a circular, Belgian-style waffle maker to one that makes squares, and so far we’re loving it.
My husband is generally the designated weekend breakfast maker in our house, and waffles are one of his favorite things to make. My son really enjoys helping him make them, too. I’m mostly into picking out and prepping fun toppings and eating the (delicious) results.
We’ve been wanting to try out yeasted waffles for a while now, so we tried out this recipe from The Kitchn. We had some friends coming over from out of town, so we put the batter together the night before they were due to arrive.
It’s always fun checking out doughs and batters that contain yeast after they had time to rise. We made a double batch for this recipe, so we had to split it up into 2 bowls to avoid waking up to overflowing bowls of yeasty dough all over the kitchen.
My husband always makes his waffles look extra pretty when serving them up by dusting them with powdered sugar before bringing them to the table.
We always serve ’em up with butter, plenty of pure maple syrup, fresh fruit, and the occasional medley of spreads (like cookie butter or Nutella) or a handful of chocolate chips.
It’s all about options, people!
This time around, we cooked up some Applegate breakfast sausage (though I’m also partial to waffles with their Uncured Sunday Bacon alongside).
These waffles were good, but took a bit too much work and waiting to beat out our other go-to waffle recipes.
I’m glad we tried them, though, and will definitely try more yeasted waffles in the future.
Looking for something to do with leftover waffles? They freeze beautifully and reheat well in the toaster or oven. We usually make a double batch just so we can stock the freezer for those mornings when we want homemade waffles without making a mess in the kitchen.
Another great way to serve waffles is to make these Brie Waffle Bites. Guaranteed to be a hit at any party!
What are your favorite waffle toppings? I’d love to hear about them in the comments section below!
- 1/2 cup warm water
- 1 tablespoon active-dry yeast
- 1/2 cup melted butter
- 2 cups whole or 2% milk
- 1 teaspoon salt
- 2 tablespoons sugar (optional)
- 3 cups all-purpose flour
The Next Day:
- 2 large eggs, beaten
- 1/2 teaspoon baking soda
See The Kitchn for the full recipe.
That looks really yummy! I always loved my mom’s waffles. Her recipe called for beating the egg whites before mixing them into the batter, so they always turned out really light and fluffy! I don’t know if I have that recipe, but it was a good one.
Wow! That sounds really tasty! If you come across the recipe, I’d love to see it!